The real face of Japanese cuisine: Fermented food

Sushi to Japan is what pizza is to Italy - a mere atom-sized corner of the tip of the iceberg when it comes to the land's traditional cuisine. Fish may be a hard-working supporting actor, but fermented foods take centre stage and it’s thanks to them that the Japanese have been able to sing karaoke well into their nineties.

From soy sauce to shio koji, umeboshi to miso and nukazuke to asazuke - this course will take you on a journey that will unveil some of the tasty ways in which the Japanese have mastered the secret to longevity.

This course will be held in English.

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Cost: CHF 65.- includes snacks, recipes and instructions to take home and a small gift